Chicken Noodle Salad with Peanut-Ginger Dressing

Name: Chicken Noodle Salad with Peanut-Ginger Dressing
Total time: 55
Yield: 8
Ingredients: ⅓ cup smooth peanut butter; ¼ cup soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon Asian garlic-chili sauce; 1 tablespoon brown sugar, packed; 1 tablespoon finely chopped fresh ginger root; ⅛ teaspoon red pepper flakes; 3 tablespoons low-sodium chicken broth; salt and ground black pepper to taste; 1 (16 ounce) package uncooked linguine pasta; 3 ½ cups cooked chicken, cut into strips; 1 cup julienne-sliced carrot; 6 green onions, chopped; 1 red bell pepper, seeded and cut into strips; 1 celery rib, thinly sliced; ½ cup fresh cilantro leaves, chopped; ½ cup chopped roasted peanuts, for garnish

Recipe by Sherbg from allrecipes.com

Lunch 55 Mins.

Ingredients

8 servings

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⅓ cup smooth peanut butter
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¼ cup soy sauce
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2 tablespoons unseasoned rice vinegar
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1 tablespoon Asian garlic-chili sauce
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1 tablespoon brown sugar, packed
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1 tablespoon finely chopped fresh ginger root
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⅛ teaspoon red pepper flakes
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3 tablespoons low-sodium chicken broth
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salt and ground black pepper to taste

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1 (16 ounce) package uncooked linguine pasta
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3 ½ cups cooked chicken, cut into strips
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1 cup julienne-sliced carrot
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6 green onions, chopped
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1 red bell pepper, seeded and cut into strips
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1 celery rib, thinly sliced
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½ cup fresh cilantro leaves, chopped
•

½ cup chopped roasted peanuts, for garnish

Instructions

To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.